Stuffed Portabella Mushrooms

Ingredients

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Onions

  Raw

  1 medium or 110g

• Garlic

  Raw

  4 cloves, minced or 12g

• Red bell pepper

  Sweet, raw

  3 medium or 357g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Ground beef

  80% lean meat / 20% fat, raw

  16 oz or 454g

• Tomatoes

  Red, ripe, raw, year round average

  3 medium whole or 369g

• Fresh cilantro

  Coriander leaves, raw

  3 tbsp or 3g

• Mushrooms

  Portabella, raw

  6 mushroom, whole or 504g

• Butter

  Unsalted

  6 tbsp or 85g

• Cheddar cheese

  1 ½ cup, shredded or 169g

Directions

1. Heat the oven to 350°F and line a rimmed baking sheet with foil.
2. Warm the olive oil in a large skillet over medium heat. Add the chopped onion and minced garlic and cook, stirring, until the onion softens and turns translucent, about 4–5 minutes.
3. Add the ground beef and cook, breaking it into small pieces, until no longer pink and lightly browned.
4. Stir in the chopped bell peppers, tomatoes, and cilantro. Season with salt and black pepper to taste. Cook, stirring occasionally, until most liquid evaporates and the mixture is thick, about 20–25 minutes. Remove from heat.
5. Wipe the portabella caps clean with a damp paper towel. Remove stems and gently scrape out the gills with a teaspoon. Arrange the caps on the prepared sheet, top side down.
6. Place about 1 tablespoon butter in each cap. Fill each with roughly 1/2 cup of the beef mixture and top with the shredded cheese.
7. Bake until the mushrooms are tender and the cheese is melted and browned at the edges, 25–30 minutes. Let rest a few minutes before serving.